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Barley Risotto

 

104

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 large onions
chopped
1 clove garlic
minced
1 stalk celery
finely minced
*
1 ½ cups pearl barley
picked over, rinsed
cup mushrooms
dried
*
4 cups chicken broth
2 ¼ cups water
cup blue cheese
crumbled
1 cup Parmesan cheese
grated
2 tablespoons parsley leaves
minced

Directions

Heat the butter and oil in the cooker.

Sauté the onion and garlic until the on ion is soft but not brown, about 3 minutes.

Stir in the celery and barley until the barley is coated with the fat.

Ad the mushrooms, stock, and water.

Lock the lid in place and over high heat bring to high pressure.

Adjust the heat teaspoon o maintain high pressure and cook for 18 minutes.

Reduce pressure with a quick release method.

Remove the lid, tilting it away from you to allow any excess steam to escape.

The risotto should be slightly soupy, but if there is more than about ⅓ cup o f unabsorbed liquid, drain off the excess at this point and return the barley teaspoon o the pot.

While cooking over a low flame, stir in the cheese and parsley.

Add salt to taste, and serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 542g (19.1 oz)
Amount per Serving
Calories 60535% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 1074mg 45%
Total Carbohydrate 24g 24%
Dietary Fiber 12g 50%
Sugars g
Protein 57g
Vitamin A 10% Vitamin C 9%
Calcium 44% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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